You guys asked for it and you got it!  From one of my most popular videos to date for 5 minute glass candy, I bring you an even simpler version for lollipops that only have 2 ingredients and take 5 minutes.  The base of this easy diy candy is so simple, I’ve even used it as an easy decoration for my blood splatter cupcakes, acting as glass daggers.

The other good news?  The smallest amount of both ingredients yields a half dozen shiny lollipops that are endlessly customizable.  Last year, I created party favors with this same recipe by pouring the candy, infused with a bit of rose water into silicone molds and pressing candied rose petals into them.  They were effortlessly elegant and looked so polished.  You can pretty much color or flavor this candy any way you want.  Dried fruit, chocolate drizzle or edible glitter are a pretty good start and from there, the options are endless.  I would love to see yours.  Just #DIYLIDAY and I’ll post your pictures on Facebook.

Today, I’m keeping things clean with the basic sugary-candy flavor and a fun sprinkle of snowflakes for the season {though, 70* seems to be the average temperature around here lately}.  After I made them, I also realized that they would be such fun favors for a Frozen-themed birthday party too.

No matter which route you take to decorate these and make them your own, please consider 2 important factors when making candy at home.  First, the sugar syrup gets crazy hot.  Please use caution when handling it.  It’s best to not walk away and stay with it while it cooks.  It will bubble up voraciously so please use a heat proof/microwave safe vessel that is large enough to accommodate the cooking syrup by 2-3 times its original volume.  Consider that not all glass is made equal.  Make sure that what you’re using is safe to cook in.  Second, the coveted hard candy texture is only achieved by reaching 300*.  The best way to gauge this is through a digital thermometer.

If you don’t have a microwave or have an aversion to using one, you can successfully duplicate the results over the stove top by cooking the syrup low and slow.  Make sure you don’t stir it after the initial mix to blend the sugar/corn syrup together.  Tilting and swirling the pan is the best method here.  This candy also has a tendency to set fairly quickly so work with careful speed and precision.  A silicone mat/parchment is your best friend here.  I do not recommend wax paper for this job.  Beyond these points, my recipe is a fairly straightforward process that can be fun to make and share with your loved ones this holiday season.  Enjoy!

5.0 from 3 reviews

2 Ingredient 5 Minute Lollipops

 

Cook time

4 mins

Total time

4 mins

 

Author: The Squishy Monster

Serves: 6 Lollipops

Ingredients

• ½ c granulated sugar
• ¼ c light corn syrup*

Instructions

1. Stir the sugar and corn syrup together in a microwave safe vessel. Make sure it will accommodate 2-3 times its original volume. If using extracts/colors, add those in here as well.
2. Microwave for 2 minute intervals and watch the mixture closely. It will bubble voraciously. In my 1.45 kw microwave, it took 4 minutes to reach 300* The best way to gauge this accurately is through a candy thermometer.
3. Pour the candy over lollipop sticks on silpat/parchment {not wax}.
4. Work quickly and carefully. Press in decorations, if desired.
5. Edible glitter, dried fruits, drizzled chocolate and etc are all nice add-in options.

Notes

*or Lyles golden syrup, I only recommend these two for this recipe.

3.4.3177

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With its sweet and salty allure, one bite of this Christmas crack, you’ll be addicted, just as the name implies.

This recipe is quite easy and multiplies endlessly, making it the perfect treat to share this holiday season and after the first few batches, I started whipping up my own versions that may or may not have included bourbon, potato chips, and cayenne.

5.0 from 3 reviews

Christmas Crack aka Chocolate Saltine Toffee

 

Cook time

6 mins

Total time

6 mins

 

Author: The Squishy Monster

Serves: 3 Servings

Ingredients

• 15 saltine crackers
• ½ c unsalted butter
• ½ c brown sugar
• 1½ c bittersweet chocolate
• Optional: bourbon, potato chips, or cayenne!

Instructions

1. In a pan lined with parchment all the way around, line the crackers on the bottom.
2. Heat the butter and sugar {either over the stove top or by microwave}. It’s ready when it’s a thick consistency. Mine took about a minute and a half in a 1.58 kw microwave. I whisked vigorously in between each burst and allowed it to cool just slightly.
3. Pour the prepared toffee over the crackers and bake at 350 for about 5 minutes.
4. Scatter the chocolate over the toffee topped crackers and bake for an extra 30 seconds to 1 minute.
5. While it’s still hot, smooth over with a knife/offset spatula.
6. Allow to set at room temperature or harden in the fridge before serving shattered pieces.

Notes

For an 11 x 8 pan–multiply as needed.

3.2.2807

Love,

Your Squishy Monster

I’m guilty, are you?

Somedays are so crazy, the last thing you want to do is slave in the kitchen making a meal from scratch, especially if you’re like me and you’ve already spent the entire day in there already.  The alternative?  To gravitate towards something instantly satisfying.  And on days when you crave comfort?  Often times, it’s seemingly something that’s greasy and Chinese food is my go-to but I never feel great afterwards.  Cue this beef and broccoli recipe.  Your wallet will thank you and for the time?  It takes less time than both delivery or take out and I promise the leftovers taste exponentially better.

5.0 from 3 reviews

Beef and Broccoli

 

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: The Squishy Monster

Serves: 4 Servings

Ingredients

• 1½ lbs thinly sliced steak {tenderloin, sirloin, flank, etc}
• 1 head broccoli
• ⅓ c soy sauce {combo of dark and/or light works but no low sodium}
• ¼ c beef broth
• 1 tb rice wine vinegar
• ½ tb oyster sauce {optional}
• 1 tb honey/brown sugar
• 1 clove garlic
• ½ ts grated ginger
• ½ tb sesame oil
• 1½ tb cornstarch

Instructions

1. Begin on the sauce by whisking together the soy, broth, vinegar, oyster sauce {if using}, honey/brown sugar, garlic, ginger, oil, and cornstarch.
2. Soak the steak for 15 minutes to overnight.
3. In a skillet, drain in half the marinade and toss in the broccoli. Cook halfway.
4. Add the rest and cook the meat and broccoli until the sauce slightly thickens.
5. Garnish with green onions, if desired and serve with steamed rice.

3.2.2807

Love,

Your Squishy Monster

I love pumpkin pie but faced with the prospect of baking several pies in a few weeks on top of Thanksgiving supper, I figured I’d whip up a no-bake version for myself when the craving was fierce but the effort must be kept to a minimum. Cue this layered custardy treat that involves no baking at all.  It features a creamy spiced pumpkin filling with homemade whipped cream, and a crunchy cookie bottom–there’s even a fluffy whipped cream cheese layer involved. Happy baking!

{Homemade pumpkin spice}

5.0 from 2 reviews

No-Bake Pumpkin Pie

 

Prep time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 2 Servings

Ingredients

Pumpkin Filling

• 1 c pumpkin puree {not filling}
• ¼ c brown sugar
• 1 ts pumpkin spice
• 1 tb cold heavy cream
• Pinch of fine salt

Whipped Cream Cheese

• 4 oz room temperature cream cheese
• ½ c sifted powdered sugar
• 2 tb cold heavy cream
• 1 ts pure vanilla extract
• Pinch of fine salt

Whipped Cream

• ½ c cold heavy cream
• ¼c-1/2 c sifted powdered sugar
• 1 ts pure vanilla extract

Cookie Crumbs

Instructions

1. Combine all the ingredients for the filling. You can either mix it by hand or use a food processor for a smoother filling. Cover and chill until ready to use {though the longer it sits the better}
2. Combine all the ingredients for the whipped cream cheese. Again, you can mix it by hand or use a food processor.
3. Combine all the ingredients for the whipped cream, whisking by hand or using a mixer.
4. To assemble, layer cookie crumbs, pumpkin filling, whipped cream cheese, and whipped cream. Alternate as desired and top with more cookie crumbs.

3.2.2807

Also, don’t forget to check out my pumpkin pie cheesecake and my mini pumpkin pies next week.  I’ve got you pumpkin covered!

Love,

Your Squishy Monster

Happily enough, I get a ton of emails from very young viewers and they express how much they love my easy recipes, most of which are no-bake or only require 2-3 ingredients.  In that spirit, I’ve created super simple no-bake cookie dough truffles that are safe to eat and come together in no time.

5.0 from 7 reviews

No-Bake Cookie Dough + Truffles

 

Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Author: The Squishy Monster

Serves: 1 Dozen

Ingredients

• ½ c unbleached flour
• ¼ ts fine salt
• ½ stick unsalted room temperature butter
• ⅓ c brown sugar
• 1 tb granulated sugar
• 1 ts pure vanilla extract
• 1 ts whole milk {optional}
• ½ c mini chocolate chips

For Truffles

• 1 c melted chocolate

Instructions

1. In a bowl, combine the flour and salt.
2. In another bowl, cream together the butter and sugars until fluffy.
3. Add the vanilla.
4. Add milk if the mixture is dry.
5. Carefully mix in the flour and salt in 2 separate additions. Don’t overwork it.
6. Fold in the chocolate chips.
7. Roll into balls.
8. If making truffles, chill the dough balls in the fridge for 30 minutes.
9. Melt the chocolate low and slow. If using the microwave, heat it in 15-20 second bursts and stir each time.
10. Dip each dough ball into the chocolate, tap off excess and set to dry on parchment/silpat/wax.

3.2.2807

Love,

Your Squishy Monster ^.~

I love caramel corn.  At a fair, at the game…on my couch.  Good, homemade caramel corn can be many things all at once.  It can be buttery, crunchy, sweet, sticky, and salty all at once.  However, I don’t enjoy having to hover over it and babysit an entire pan that would only take me minutes to joyfully toss into my mouth.  Constantly checking up on it and stirring is not my idea of a good time, especially since said caramel corn doesn’t even pay minimum wage.  Needless to say, I needed a method that would ensure the quickest route from pot to mouth and this is how my recipe for no bake caramel corn was born.

This recipe is completely no bake and utilizes air-popped popcorn without any fancy equipment and takes no more than 15 minutes from start to finish.  You can, of course pop this over the stove top but you can simply tumble some kernels into a brown paper bag {I re-use my paper bags from the market–yay for repurposing!} fold it over a few times and allow the microwave to do all the work. And since the popcorn is air popped, you can save up all that gorgeous butter for the crowning glory of ooey-gooey caramel.  That only takes a few minutes as well.  Fast, easy, and delicious.  My kind of recipe.  My no bake caramel corn multiplies easily, making it perfect to feed a crowd in a flash.  I once made enough for 50 people and not a crumb was left. I can’t tell you if it took longer for them to devour it or for me to make it.

The final result is sweet and salty with a great light, crisp texture and a soft blossoming flavor of toffee that makes it taste like gourmet salted caramel sauce that you slaved over {but I won’t spill the secret if you don’t}.

5.0 from 6 reviews

No-Bake Caramel Corn

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 8-10 cups

Ingredients

• 4 tb popcorn kernels, divided
• 1 c brown sugar
• ½ c unsalted butter
• ¼ c corn syrup/lyles golden syrup
• ½ ts salt
• ½ ts baking soda

Instructions

1. In 2 brown bags, divide the kernels evenly.
2. Fold over the top 3 times and cook in the microwave for 2-3 minutes. Every microwave is different so it’s most important to listen to the POP.
3. In a heavy bottomed pot, stir the brown sugar, butter, syrup, and salt together. Heat on medium low. You can swirl the pan but never stir. When large bubbles begin to form on the surface, set the timer for exactly 5 minutes. Again, do not stir. When it’s ready, the mixture will be a deeper golden brown.
4. Take the pot off the heat and quickly stir in the baking soda and pour over the popped corn in batches. Toss to coat.
5. Allow to set for a few minutes then devour.

3.2.2807

Love,

Your Squishy Monster ^.~

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Honey garlic chicken is my go-to for a simple yet satisfying meal.  Its 1-pan affair is in tune with busy schedules and those with a no-frills approach to cooking as it’s a fairly “set it and forget it” kind of recipe.  Tender braised chicken which first gets seared to keep in all the moisture and develop a crispy skin, gets coated in a flavorful sauce reinforced by homemade stock that’s just been bubbling away all day.  The finished product is a 1-pan chicken dish that has amazing depth and flavor done the proper way without the need of opening any pre-packaged boxes or tins.

To be quite frank, this is a dish that was born on the fly and it made so many bellies happy that it’s stayed in my repertoire ever since.  Around the same time last year, I had surprise guests that were coming over and I had the most boring staples in the fridge, one of them being a whole chicken and homemade stock in the fridge.  I’m always left with the more “boring” items since I can’t ever seem to make groceries last as I tear through them as if I were a voracious Tasmanian devil as soon as they get home.  Needless to say, I go to the market often, which is a great thing for me because I enjoy it so much but I guess speaks volumes about my grocery shopping addiction.  I knew that at least 2 of them disliked anything spicy so I knew my 1 pan kimchi braised chicken was out of the question but I knew that the chicken and stock could be the beginning of something great.  If you aren’t in the habit of making your own chicken stock, you’re missing out one some amazing flavors!

I pretty much threw this and that into a pan while I leisurely visited with my guests and set it over low and slow and lo and behold, supper was created.  I credit this success to some star ingredients, primarily my homemade chicken stock and to my solid, sturdy cast iron skillet that can withstand heat, time and weight.  I’ve since tweaked and played around with it and today, bring you juicy succulent chicken braised in a sweet, sticky and savory sauce.  And the sauce it creates?  Heaven on potatoes, pasta, rice….

From personal experience I can assure you that with just a few staple ingredients, this dish is possible, even on a rushed weekday night.  The entire meal comes together and on your plate in less than an hour with no need to marinate or soak the chicken separately.  If you must, you can substitute with tinned chicken stock.  If you don’t have the time to check in on this, you can also throw it all into a crock pot.  It flavors itself as it absorbs the sauce that it cooks in with warm aromatics that will make your home smell like you’ve been slaving over the stove for hours but you know you didn’t.  That can be our little secret.

5.0 from 5 reviews

Honey Garlic Chicken Easy 1 Pan Recipe

 

Author: The Squishy Monster

Serves: 2-3 Servings

Ingredients

• Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature
• 2 crushed garlic cloves
• Oil, kosher salt, freshly cracked black pepper
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tb unsalted butter
• 1 tb unbleached flour
• 1 tb soy sauce
• 1 tb honey
• 1 c warm chicken stock
• Freshly chopped flat leaf parsley

Instructions

1. Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.
2. Oil, salt and pepper the chicken.
3. In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.
4. Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.
5. In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.
6. Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.
7. Slowly pour in the chicken stock. Mix, mix, mix.
8. When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.

3.2.2925

Love,

Your Squishy Monster ^.~

Pudgy and delicately sweet, this French toast is a breeze to make and it’s something I’m looking forward to eating in bed this weekend.

http://youtu.be/PzCwsScIYLs

5.0 from 3 reviews

French Toast

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 1

Ingredients

• 1 room temperature egg
• 2 tb room temperature heavy cream
• 1 ts vanilla extract
• ¼ ts of fine salt
• ½ ts pumpkin spice {or cinnamon}
• ½ tb raw honey
• Zest of an unwaxed clementine {or ½ unwaxed orange}
• 2 slices stale brioche/challah/etc
• 1 tb butter

Instructions

1. In a shallow dish, whisk together all the ingredients except the bread and butter.
2. Soak each side of the bread for 2-3 minutes.
3. In a pan/griddle, melt the butter and cook each side for 3-5 minutes or until golden brown. Serve with jam, whipped cream, fresh berries, maple syrup or all of the above.

3.2.2708

Happy weekend, friends!

Love,

Your Squishy Monster ^.~

In todays video, we make easy homemade mochi that is soft and plush with a gooey chocolate center. You can make it entirely in a microwave!

Making homemade mochi rice cakes doesn’t have to be a long winded affair.  It’s true that traditionally, it’s a more difficult, tedious task between pounding steaming sticky dough and standing over a large hot pot that could itself burn you just as badly as the hot mochi dough and it definitely takes as much elbow grease as it does time.  However, with the right proportion of ingredients and an introduction to a contemporary setting, mochi can be made from scratch at home in less than 20 minutes.

This scaled down version is perfect for the home cook but it doesn’t mean it’s been scaled down in either flavor or texture.  My recipe for homemade mochi will produce soft and plush rice cakes with a rich and delicious surprise center.  Within the video, I will show you how to ensure that your mochi is bouncy and chewy, making it look and taste like you created these the hard, old fashioned way.  Only you or I will know that it took less time than baking a cake!  These mochi rice cakes are quick, easy, and delicious and would make fabulous gifts when tucked into pretty tissue in festive boxes too.  Who wouldn’t want a gorgeous array of mochi, each with different colors and flavors?  Check out my cherry cheesecake mochi here and my green tea mochi ice cream here.  And if mocha doesn’t happen to be your thing, you can also substitute the coffee for water and chocolate for the more traditional filling of sweetened red bean paste {or anything else your heart desires}.  Whatever flavor combinations you go with, you can look forward to each incredibly pillowy bite that melts in your mouth.  It’s a textural delight that I can’t quite put into words so I highly recommend trying it for yourself.  You won’t regret it!

https://youtu.be/r8jVliYJt_E

4.8 from 8 reviews

Mochi Rice Cakes

 

Prep time

15 mins

Cook time

3 mins

Total time

18 mins

 

Author: The Squishy Monster

Serves: 6-8 Mochi

Ingredients

Mochi

• 1 cup of *sweet* rice flour {not regular rice flour}
• 4 tb sugar
• 1 tb sifted cocoa
• ½ ts fine salt
• 1 cup of cold coffee
• Dusting of wheat/corn starch/sweet rice flour

Chocolate Ganache

• ½ c bittersweet chocolate
• ¼ c heavy cream
• ¼ ts fine salt
• 2 ts rum, bourbon, grand marnier, etc {optional}

Instructions

1. In a bowl, whisk together the rice flour, sugar, cocoa and salt.
2. Slowly pour in the cold coffee and whisk until smoothly combined.
3. Cover with plastic wrap, leaving space for steam to escape and microwave for 1½ minutes.
4. Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
5. Cover again and microwave for another 1½ minutes.
6. Unwrap and stretch/beat the dough again for about 3-5 minutes.
7. On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape. Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center and pinch to seal.
8. To make the truffles, pour boiling cream into the chocolate with the salt and liquor {if using}. Allow to set in the refrigerator for about an hour.

Notes

My microwave is 1.58 kw.

3.2.2925

Recommended Sweet Rice Flour: http://amzn.to/1wfcUYT

Love,

Your Squishy Monster ^.~

Did you know that there are hundreds of drinks at Starbucks that are not listed on the menu?  It would take me forever and a day to go through each and every one of the items on the Starbucks Secret menu so today, we’re going to start with one of their more popular items, the cotton candy frappuccino.  To be more specific, this is derivative of their blended creme frappuccino meaning that it’s a cream base with no espresso, obliterating the need for a special espresso pot or machine.  However if that’s your thing, I have a video for a coffee based pumpkin spice frappuccino and mocha frappuccino as well!

This cotton candy frappuccino is perfect for those who want a fruity and creamy concoction that’s part milkshake, part frappuccino and all indulgence.  It’s thick and creamy, rich and fruity and tantalizes the tastebuds with tart raspberries {specifically homemade jam} softened by the luscious flavor and texture of ice cream and milk.  It’s a cool dreamy treat that’s fun and pink with flavors reminiscent of cotton candy.  The short list of ingredients are easily accessible making it a perfect homemade Starbucks frappuccino to begin with.  There’s no special technique or crazy ingredients involved and if you can run a blender, you can make this frappuccino at home very easily.  Not to mention, it’s much lighter on your wallet to make this yourself and after you make it once, you’ll see how quick and easy it is and how it multiplies beautifully for a group of friends to each enjoy one as well for the price you’d pay for just one at Starbucks.  It would take you longer to drive there and wait in line so if you’re a fan of Starbucks frappuccino blended cremes, I promise you won’t regret making this at home for yourself.

httpv://youtu.be/NKZNICPGZKE

5.0 from 4 reviews

Cotton Candy Frappuccino {Starbucks Secret Menu}

 

Cook time

5 mins

Total time

5 mins

 

Author: The Squishy Monster

Serves: 1

Ingredients

• ¾ c whole milk
• ½ c vanilla ice cream
• ½ c ice
• 1 ts vanilla extract
• 2 tb raspberry jam/syrup
• whipped cream

Instructions

1. Tip everything into a blender (minus the whipped cream) and whirl.
2. Top with whipped cream. To make it homemade, beat cold heavy cream with powdered sugar until you reach soft peaks.

3.2.2124

Recipe for 5 minute jam.

Love,

Your Squishy Monster ^.~